Aldi seems to be growing rapidly here in the Carolinas.  I

Being on holiday this week gives a little more time to cook longer dishes, so yesterday I dug out an old Madhur Jaffrey book, Curry Easy, and tried something new.

2 1/2 lb piece of beef roast, tied up.   A technique I had to learn yet.  YouTube is great.


Pat the meat dry with kitchen paper, sprinkle with salt and loads of black pepper.

Dry roast the following seeds then grind to powder.
4 tsp coriander
1 tsp cumin
1 tsp fennel
1/4 tsp fenugreek

Pre-heat oven to 320 F (160 C)

Put proof casserole dish (I used our Le Creuset Dutch oven), on the hob, add 4 TBSP oil, and when hot, brown the meat on all sides.   Remove to a plate.

Add:
1 cinnamon stick
1 large onion, finely diced
4 cloves garlic, sliced
2

Firstly 20 portions of base?  Bravo!  I have 2 freezers (not saunas) but no way would I have room for that much base.  My Instant Pot base makes about 3 liters and that

Forgot to note, I

Today I

Man, they look so good.  Am now hungry.

Robbo

I have a smoker in my back yard.  Wood chips (normally hickory) and charcoal.  Same thing we use to smoke pork butt / shoulder.  Just put the habs on a tray and smoke till they

First pickings, very late in the season.  Habaneros and cayenne.  Time to fire up the smoker.


Robbo

Morning all
https://www.damalat.com/product-page/75g-curry-base-gravy

Has anyone tried this?  Surely the whole rigmarole of making base gravy can

Thanks Phil, I